Wild Rice and Butternut Salad

Yields

• Butternut squash: 84%

Pre-Preparation

1. Wash, peel, deseed, and 1-inch dice squash.
2. Wash and chop parsley.
3. Preheat oven to 375°F.

Preparation

1. Combine rice and water. Steam until tender, 20–30 minutes. Do not overcook.
2. Roast squash in a 375 °F oven for about 30 minutes or until tender. Cool squash following HACCP procedures.
3. Combine lemon juice, oil, and salt to make the dressing.
4. Combine cooled squash and rice, feta, parsley, and dressing.
5. Keep under refrigeration below 40 °F until service.

Serving
Serving = 1 cup (6.5 oz.)

Recipe Source: Boulder Valley School District Food Services